Yakitori

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Yakitori, which consists of skewered and grilled chicken, is a popular street food in Japan that can be found in many urban areas, especially near train stations, markets, and nightlife districts. Here are some of the easiest and most popular locations to find street vendors selling Yakitori in major cities across Japan:

Tokyo

- Omoide Yokocho (Memory Lane), Shinjuku: This narrow alley near Shinjuku Station is packed with small yakitori stalls and izakayas, offering a traditional dining experience with plenty of grilled chicken skewers.

- Ameya-Yokocho, Ueno: Located near Ueno Station, this bustling market street has numerous vendors selling yakitori among other street foods.

- Ebisu Yokocho: A lively area near Ebisu Station filled with small eateries and yakitori vendors, perfect for enjoying skewers with a drink.

Ingredients:

For the Yakitori:

- 1 lb (450g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

- 1/2 cup soy sauce

- 1/4 cup mirin (sweet rice wine)

- 1/4 cup sake (Japanese rice wine)

- 2 tbsp sugar

- 1 clove garlic, minced

- 1-inch piece of ginger, minced

- 8-10 green onions (scallions), cut into 1-inch pieces

- Bamboo skewers (soaked in water for 30 minutes)

For Tare Sauce (optional, for a glazed version):

- 1/2 cup soy sauce

- 1/4 cup mirin

- 1/4 cup sake

- 2 tbsp sugar

- 1 clove garlic, minced

- 1-inch piece of ginger, minced

Instructions:

Prepare the Chicken:

1. Cut the chicken into bite-sized pieces, ensuring they are all roughly the same size for even cooking.

2. Cut the green onions into 1-inch pieces.

Make the Marinade:

1. In a bowl, mix together the soy sauce, mirin, sake, sugar, minced garlic, and minced ginger.

2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Prepare the Tare Sauce (if using):

1. In a small saucepan, combine the soy sauce, mirin, sake, sugar, minced garlic, and minced ginger.

2. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until the sauce has thickened slightly. Set aside to cool.

Skewer the Chicken:

1. Thread the marinated chicken pieces onto the soaked bamboo skewers, alternating with pieces of green onion. Do not overcrowd the skewers.

Grill the Yakitori:

1. Preheat your grill to medium-high heat.

2. If using a charcoal grill, prepare for direct grilling. If using a gas grill, preheat on high, then reduce to medium-high.

3. Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the chicken is cooked through and has nice grill marks. If using tare sauce, brush the skewers with the sauce during the last few minutes of grilling to create a glossy glaze.

4. Alternatively, you can cook the skewers in a grill pan on the stove or broil them in the oven, turning to cook evenly.

Serve:

1. Transfer the grilled yakitori to a serving platter.

2. Serve hot, with additional tare sauce on the side if desired.

Tips:

- Bamboo Skewers: Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.

- Chicken Options: Chicken thighs are preferred for their juiciness, but chicken breasts can also be used for a leaner option.

- Tare Sauce: If you prefer a simple seasoning, you can skip the tare sauce and season the chicken with salt before grilling.

- Vegetables: Feel free to add other vegetables to the skewers, such as bell peppers, mushrooms, or cherry tomatoes.

- Serving: Yakitori is traditionally served with a cold beer or sake and makes a great appetizer or main dish.

Yakitori is a delicious and versatile dish that can be enjoyed as part of a larger meal or on its own. The combination of tender grilled chicken with the savory marinade and sauce makes it a favorite in Japanese cuisine. Enjoy!

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